Type 2StrongItaly
Mulino MarinoBuratto
Stone-milled organic tipo 2 flour with germ retained. Intended for bread, pizza, pasta and pastry, with autolyse specifically recommended by the mill.
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Technical Specifications
Absorption | 60% |
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Mulino Marino Buratto is a type 2 flour, W300 strength, 15% protein, a P/L ratio of 0.82, and 60% absorption. Stone-milled organic tipo 2 flour with germ retained. Intended for bread, pizza, pasta and pastry, with autolyse specifically recommended by the mill.